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Ingredients

Preparation

First: Prepare the Spicy Asian Marinade as directed in the recipe. Put the chicken breasts in a bowl, pour in the Spicy Asian Marinade, and toss lightly to coat. Cover with plastic wrap and refrigerate for an hour, or longer if possible.

Second: Prepare a medium-hot fire for grilling or preheat a gas grill or the broiler. If grilling, brush the rack with olive oil and place the meat 3 inches from the source of the heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Alternatively, you can heat a nonstick skillet until very hot over high heat and sear the chicken until done, about 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Cut the chicken meat across the grain into thin slices. Serve with a vegetable and rice or noodles. or use in salads or stir-fried dishes.

Nina Simonds has lived, studied, and traveled throughout Southeast Asia. For the past thirty years she has taught cooking classes across the United States and in mainland China. An Asian correspondent for Gourmet and a frequent contributor to The New York Times Sunday Travel section, she is also the author of numerous award-winning cookbooks, including A Spoonful of Ginger, which won both a James Beard Foundation Award and an IACP Cookbook Award. She lives in Salem, Massachusetts.

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Reviews

Good marinade. On a spicy scale it was medium, but for serious spicy lovers (like my boyfriend) it wasn't spicy. I think I will add some hot sauce to the marinade next time just for him. Otherwise, it was a great dish. I will definitely use again.

I made this as chicken skewers on the grill last night and it was delicious. I cut the chicken in pieces first. I wanted a sweeter taste so added 2 Tbsp. brown sugar to the marinade. On an impulse also soaked a can of unsweetened chunk pineapple in about 1/4 c. marinade for an hour. Put that with the chicken and chunks of onion, bell pepper, etc. I will definitely marinate the pineapple again, it picked up the sweet hot flavor even more than the chicken did. Wish I'd made more!